Wednesday, February 27, 2013

Blueberry Buckle

Blueberry Buckle | #BlueberryBuckle #Healthydessertrecipes #Blueberryrecipesdessert #Blueberrybreakfastcake #Blueberrybucklecoffeecake #Healthyblueberrydesserts #Blueberryrecipesbreakfast #Blueberrybucklerecipe #Dessertrecipes #Blueberrydesserts #Cakedesserts #Deliciousdesserts #Fruitdesserts


Ingredients

  • For the cake
  • 3/4 cup sugar
  • 1/4 cup shortening
  • 1 large egg
  • 3/4 cup whole milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups blueberries (fresh or frozen)
  • Additional shortening and flour to prepare the baking pan
  • For the topping
  • 1/2 cup sugar
  • 1/3 cup flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter

Instructions

  1. Preheat the oven to 375 degrees.
  2. In a mixing bowl, cream together the sugar and shortening until light and fluffy. Add the egg and mix until blended. Then add the milk and mix again until blended.
  3. In a separate bowl, sift together the 2 cups flour, baking powder and salt. Fold the dry mixture into the wet mixture slowly until blended. Fold in the blueberries.
  4. Grease and flour a 9×9 or 8×10 pan. Spread the blueberry batter evenly into the prepared pan.
  5. To make the topping, combine the sugar, flour, and cinnamon. With a pastry blender or two knives, cut in butter until mixture is crumbly. Sprinkle over the cake mixture in the pan.
  6. Bake at 375 degrees for 35-40 minutes for an 8×10 pan or 45-50 minutes for an 9×9 pan (until cake tester comes out clean). Other size baking pans may be used – just adjust the cooking time accordingly.
  7. Serve warm or cold, plain or with vanilla ice cream or whipped cream.

recipe adapted >>>>>  here

Slow Cooker Baked Potato Soup


Slow Cooker Baked Potato Soup | #Souprecipesslowcooker #Bakedpotatosoupcrockpot #Crockpotbakedpotatosoup #Slowcookerbakedpotatosoup #Potatosouprecipecrockpot #Cookingrecipes #Crockpotmeals #Slowcookerbakedpotatosoup #Crockpotbakedpotatosoup #Crockpotsouprecipes #Potatosoupeasycrockpot #Easydinnerrecipescrockpot



Ingredients

  • 10 slices cooked bacon diced
  • 5 cups chicken broth low sodium
  • 2 pounds Yukon gold potatoes peeled and diced
  • 1 medium sweet onion diced
  • 6 garlic cloves minced, use more if you want
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon dried parsley
  • 1/2 cup sour cream
  • 2 cups shredded sharp cheddar cheese
  • Roux Mixture:
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 12 oz evaporated milk half and half or heavy cream
  • Or make a Cornstarch Mixture:
  • 3 tablespoons cornstarch
  • 12 oz evaporated milk
  • Toppings:
  • Chives
  • Shredded cheddar cheese
  • Cooked bacon
  • Chopped green onions


Instructions

  1. Cook Potatoes:
  2. Add diced potatoes, diced onion, minced garlic, cooked bacon, dried parsley and chicken broth to the slow cooker. Season with salt and pepper.
  3. Stir and cook for 6-8 hours on low or on high for 3-4 hours.
  4. Roux Mixture:
  5. Once the soup has cooked, add butter to a medium sauce pan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the evaporated milk or heavy cream, depending on which one you are using.
  6. Whisk well the flour mixture, until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stir occasionally.
  7. Immediately add the milk-flour mixture to the slow cooker and stir to combine.
  8. Or make the Cornstarch Mixture:
  9. If you don't want to make the Roux Mixture, you can make a Cornstarch Mixture to thicken the soup. Just make sure you choose one and don't make both.
  10. Combine cornstarch and evaporated milk in a medium bowl. Whisk until cornstarch is fully dissolved and the mixture is smooth with no clumps. Immediately add the milk-cornstarch mixture to the slow cooker and stir to combine.
  11. After the Thickening Mixture was added:
  12. Using a potato masher, mash about 3/4 of the potatoes. If you have time, let the soup cook for another 30 minutes for it to thicken.
  13. Stir in the shredded cheddar cheese and sour cream. Stir well, until fully combined and creamy. Season with salt and pepper.
  14. If the soup is too thick, add more WARM chicken broth or water, make sure you first heat it up in the microwave until its hot. Taste and adjust for salt and pepper.
  15. Cover and continue cooking the soup on low for 30 minutes or on high for 15 minutes. If you added more liquid, make sure to let the soup simmer for a few minutes.
  16. Serve:
  17. Serve warm, garnished with bacon, cheese, green onions and sour cream.
  18. The soup can be refrigerated for up to 3 days.
  19. The soup will thicken more once it cools. When heating it up, add more water, broth or milk to dilute it. Taste and adjust for salt and pepper and if you added the extra liquid, bring it to a light simmer for a few minutes.

recipe adapted  >>>>>  here


Monday, February 25, 2013

Avocado Black Bean Quesadillas

Avocado Black Bean Quesadillas | #Mexicanfoodrecipes #Quesadillarecipeschicken #Healthydinnerrecipes #Vegetarianquesadilla #Supperideas #Vegetarianmeals #Healthydinnerrecipes #Plantbasedrecipes #Vegetarianrecipeshealthy #Vegetablerecipes #Veggierecipes #Veganmeals

Ingredients
  • 1/2 onion sliced
  • 1/2 bell pepper sliced
  • 1 tablespoon olive oil
  • 1/2 cup black beans drained
  • 1 tablespoon taco seasoning
  • 4 medium soft flour tortillas
  • 2 avocados peeled, halved, seeded and sliced
  • 1/4 cup minced cilantro
  • 1 lime cut in half
  • 1 cup light Mexican Cheddar or mozzarella cheese
  • oil or cooking spray for grilling

Instructions
  1. In a medium pan over medium-high heat, saute onion and bell pepper in 1 tablespoon oil for 2-3 minutes or until tender. Add the black beans and taco seasoning. Cook for another minute. Transfer mixture into a small bowl and set aside. 
  2. Rinse and wipe down pan and return to heat. Drizzle with a light layer of oil or spray with cooking spray. 
  3. In a small bowl, lightly mash the avocados with a fork. Stir in cilantro and juice of 1/2 lime, season with salt and pepper to taste. Spread a quarter of mashed avocado onto half of a tortilla. Top with bean mixture and 1/4th cup of cheese. Fold the tortilla closed over the veggies. Repeat until all tortillas are filled and all fillings are used. 
  4. Cook on medium-high heat for 2-3 minutes per side or until the outside is crispy and cheese has fully melted. Serve with your favorite salsa or sour-cream, Enjoy!
Recipe Adapted : here

Mushroom Burger Casserole

Mushroom Burger Casserole | #Mushroomandswissburgercasserole #Sloppyjoecornbreadcasserole #Cookingrecipes #Dinnerrecipes #Healthyrecipes #Vegetablerecipes #Bubbleuprecipes #Countryfarmchickencasserole #Groundbeefandhashbrownrecipes #Chickendumplingcasserole #Groundbeefrecipescasserole #Ketosloppyjoecasserole

Ingredients

  • 1 pound lean ground beef
  • 1 (16 oz.) package potato dumplings or gnocchi
  • 8 oz. baby portobello mushrooms, sliced
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons Worcestershire sauce
  • 1 (15 oz.) can cream of mushroom soup
  • 1 cup heavy whipping cream
  • 2 cups Swiss cheese, grated
  • kosher salt and freshly ground pepper, to taste

Instructions

  1. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
  2. Melt butter and oil in a large pan or skillet over medium-high heat and sauté onion and mushrooms for 6-8 minutes, or until softened. Season with salt and pepper.
  3. Stir in minced garlic and cook for 1-2 minutes, or until fragrant, then season with Italian seasoning.
  4. Add ground beef and cook until browned, then drain fat, if necessary, and mix in Worcestershire sauce, cream of mushroom soup and heavy whipping cream.
  5. Reduce heat to medium and continue cooking for another 3-5 minutes, giving flavors a chance to blend, then stir in potato dumplings and cook for another 5 minutes. (Note: if not enough space in skillet, combine in 9x13 and mix together.)
  6. Transfer mixture to greased baking dish and top with Swiss cheese.
  7. Cover with aluminum foil and place in oven. Bake for 30 minutes, then remove foil and broil for 2-3 minutes, or until cheese is browned and bubbly.
  8. Serve hot.

Recipe has been adapted from >>>>>  here

Wednesday, February 20, 2013

Spicy Sockeye Salmon Poke Bowls

Spicy Sockeye Salmon Poke Bowls | #Japanesefood #Sushibowl #Sushiingredients #Pokesaucerecipes #Pokebowlingredients #Pokebowltoppings #Healthyrecipes #Breakfastrecipes #Healtyfood #Healthybaking #Foodanddrink #Ethnicrecipes

Ingredients

  • Sockeye Salmon Poke-
  • 1 pound sockeye salmon, cut into ¾ inch cubes
  • 1/4 cup soy sauce , low sodium, or tamari
  • 1 teaspoon rice wine vinegar, or apple cider vinegar
  • 1 teaspoon sriracha, or chili paste
  • 1 teaspoon sesame oil
  • Pickled Cucumbers-
  • 2 6-inch persian cucumbers, thinly sliced
  • 1/2 cup rice wine vinegar, Kikkoman
  • 1/2 cup water
  • 1/3 cup honey
  • 1 teaspoon salt
  • 1/2 teaspoon red chili flakes, dried
  • Sriracha Sauce-
  • 2 tablespoons sriracha
  • 2 tablespoons plain greek yogurt, or light mayonnaise

Instructions

  1. Sockeye Salmon Poke-
  2. In a medium-sized bowl combine diced salmon, soy sauce, vinegar, sriracha and sesame oil. Cover and refrigerate.
  3. Pickled Cucumbers-
  4. Combine vinegar, water, honey, salt and chili flakes in a medium-sized saucepan and bring to a boil over high heat.
  5. Once boiling turn off heat, add cucumber slices and stir.
  6. Let rest 10 minutes, then transfer cucumber to a container, cover and refrigerate until ready to use.
  7. Sriracha Sauce-
  8. In a small bowl whisk together 2 tablespoons sriracha and 2 tablespoons yogurt or mayonnaise.

recipe adapted  >>>>>  here

Tuesday, February 19, 2013

The Best Keto Meatloaf Muffins

The Best Keto Meatloaf Muffins | #TheBestKeto #Meatloaf #Muffins #TheBestKetoMeatloafMuffins #Nocarbdiets #Ketorecipeseasy #Ketodietrecipes #Ketodietmealplan #Ketogenicrecipes #Ketorecipesdinner #Ketomeatloafmuffins #Ketominimeatloaf #Lowcarbmeatloaf #Ketomeatloafrecipes #Ketodietrecipes #Ketofood #Ketodietrecipes

Ingredients

  • 1 lb Ground Beef
  • 1 Cup Chopped Onion
  • 1 Egg
  • 1 Cup Pork Panko, Bread crumbs substitute
  • 1/4 Teaspoon Onion Powder
  • 1/4 Teaspoon Garlic Powder
  • 1/4 Teaspoon Italian Seasoning
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Black pepper
  • 5 1/2 Tablespoons Trader Joes Organic Ketchup

Instructions

  1. Preheat oven to 350 F and grease a muffin pan
  2. In a bowl combine ground beef, chopped onion, egg, pork panko, onion powder, garlic powder, Italian seasoning, salt, pepper and knead together until well combined.
  3. Shape 1/4 cup of mixture into a puck shape and place into muffin pan. Should make 11 mini meatloaves
  4. Top each mini meatloaf with 1/2 tablespoon of Trader Joe's Organic Ketchup
  5. Bake for about 15 minutes

recipe adapted >>>>>  here

Saturday, February 2, 2013

Orange Creamsicle Cupcakes

Orange Creamsicle Cupcakes | #Orangecreamsiclecupcakes #Applepiecupcakes #Raspberrybuttercreamfrosting #Summercupcakesideas #Strawberrylemonadecupcakes #Homemadecupcakerecipes #Bakingvideos #Orangecreamsiclecupcakes #Chocolatecupcakerecipe #Cupcakecakes #Lightdesserts #Bestcupcakerecipe



Ingredients

    For The Cupcakes
  • 2 tsp Adams Extract vanilla extract
  • 1/2 cup warm water
  • 3/4 cup plain greek yogurt
  • 3 large eggs slightly beaten
  • 1 box white cake mix
  • 3/4 cup vegetable oil
  • 3.4 oz box of instant vanilla pudding mix
  • For The Frosting
  • 2-4 tbsp orange juice
  • Orange Gel Coloring
  • 1 tsp orange zest
  • 1 tsp Adams Extract orange extract
  • 1 stick unsalted butter
  • 4 cups Dixie Crystal's powdered sugar


Instructions

  1. Preheat oven to 350 degrees. Prepare two cupcake pans with either a liner or spray with non-stick baking spray.
  2. In a large bowl, combine the cake mix, pudding mix, yogurt, oil, eggs, vanilla and water.
  3. Using a stand or hand mixer, mix until well combined.
  4. Fill each of the cupcake wells about 2/3 of the way full, filling 24 cupcakes.
  5. Bake for 18-20 minutes, until tops are turning golden and a toothpick comes out clean.
  6. Cool completely and then prepare frosting.
  7. In a large bowl or stand mixer, mix the butter until it’s creamy. Add in the zest, extract and vanilla and then mix together as you slowly add in the powdered sugar.
  8. Add in the orange juice a tbsp. at a time until the desired consistency has been reached.
  9. Frost the cupcakes and enjoy!

recipe adapted >>>>>  here



Rated 4.9/5 based on 871 customer reviews

BEST KETO PIZZA ROLLS

BEST KETO PIZZA ROLLS | #Ketobreakfast #Ketodinnerrecipeseasy #Ketomuffins #Lowcarbmuffins #Ketocoffeecake #Easylowcarbdinner #Ketotacoshells #Ketotortillas #Ketosnacks #Lowcarbketorecipes #Lowcarbtortillas #Ketodinnerrecipeslowcarbdiets

Ingredients

    For the Rolls
    • 2 cups shredded mozzarealla cheese
    • 2 ounces cream cheese
    • 3/4 cup almond flour (have found that Pillsbury Almond Flour is the lowest in carbs)
    • 2 tablespoons ground flax meal
    For the Filling:
    • 1/2 pound cooked Italian Sausage, drained and cooled
    • 1/2 cup pepperoni, sliced or chopped

    Instructions

    1. Preheat oven to 400
    2. For the Rolls:
    3. In a microwave proof mixing bowl combine the shredded mozzarella cheese and cream cheese. Heat in 30 second increments, stirring in between until completely melted. Add the almond flour and ground flax meal.
    4. Mix the dough well until you have a soft ball
    5. Between two silicone baking mats or parchment paper roll the dough into a rectangle roughly 12x9.
    6. For the filling:
    7. Spread the cooked Italian sausage and the pepperoni evenly on the dough.
    8. Starting at one end roll the dough as tightly as you can into a log.
    9. Slice into rolls about the width of two fingers, be careful not to slice them too thick because it will be difficult for the dough in the center to cook through.
    10. Place the rolls on a greased baking sheet.
    11. Bake 15-18 minutes until golden brown.

    Recipe has been adapted from >>>>>  here

    Friday, February 1, 2013

    Refreshing, Nourishing Vitamin Water

    Refreshing, Nourishing Vitamin Water | #Vitaminwater #Healthydrinks #Healthyrecipes #Detoxdrinks #Flavoredwater #Fruitinfusedwater #Healthydrinks #Fruitinfusedwater #Fruitinfusedwaterrecipes #Detoxdrinks #Smoothiedrinks #Detoxwaterrecipes

    Ingredients

    • 2 cups watermelon , sliced into 1" cubes
    • 1 lime , sliced
    • 1 lemon , sliced
    • 1/2 red grapefruit , sliced and quartered
    • 1 medium cucumber , sliced
    • 12 mint leaves
    • 2 quarts water
    • ice
    • sparkling water (optional)

    Instructions

    1. Combine the fruit, cucumber, mint leaves and water in a large pitcher.
    2. Place in the fridge and let infuse overnight.
    3. To serve, pour infused water into glasses filled halfway with ice. Spoon in a piece or two of fruit for show, and top with a splash of sparkling water (optional).
    4. The vitamin water will stay fresh for a day or three.

    Recipe adapted >>>>>  here